FLSA Classification
Exempt
Safety Designation
Not Safety Sensitive
Reports to
Executive Director of Instructional Development
Deadline
August 21, 2025
Start Date
September 3, 2025
Salary
$65,662.00
Contract Length
12 Months
Summary/objective
The Kitchen Coordinator plays a vital role in ensuring the efficient and effective operation of the kitchen. This position is responsible for overseeing daily kitchen activities, coordinating food preparation and delivery, managing inventory and supplies, and ensuring compliance with food safety and sanitation standards. The Kitchen Coordinator supports culinary staff, promotes teamwork, and helps maintain a clean, organized, and high-functioning kitchen environment to ensure timely service and high-quality meals.
Essential functions
- Oversee daily kitchen operations to ensure efficient workflow and timely meal service
- Supervise staff, assign tasks, and provide support to maintain performance standards
- Manage inventory and order food, supplies, and equipment as needed
- Conduct performance evaluations and support staff development
- Control food costs through accurate ordering, waste reduction, and portion control
- Collaborate on monthly menu planning aligned with nutrition, seasonality, and customer needs
- Price menus based on cost analysis to ensure quality and profitability
- Track expenses and ensure adherence to budget guidelines and financial policies
Competencies
Organizational Skills: Excel at structuring daily operations. This includes coordinating food prep timelines, maintaining orderly workstations, tracking supplies, and aligning kitchen workflows with service demands. Strong organizational skills ensure nothing is overlooked—from inventory levels to dietary restrictions—keeping the kitchen running efficiently and safely.
Leadership & Team Coordination: Ability to lead by example and foster a cooperative, high-performing kitchen team. Delegate tasks appropriately, give constructive feedback, and manage interpersonal dynamics. Effective team coordination keeps morale high and service consistent, especially during peak times or high-pressure situations.
Attention to Detail: Precision is critical in maintaining food quality, hygiene, and compliance. A Kitchen Coordinator must spot small issues before they become major problems—such as improper food storage, inaccurate labeling, or lapses in sanitation. This skill also applies to monitoring portion control, student supervision and guidance, proper skill and equipment selection and use and ingredient accuracy to maintain consistency in every dish.
Adaptability & Problem-Solving: Kitchen environments are dynamic and often unpredictable.Whether dealing with missing ingredients, equipment malfunctions, or sudden staff shortages, ability think quickly, stay calm, and implement solutions without disrupting operations. Adaptability ensures that the team can pivot as needed while maintaining standards and service.
Supervisory responsibilities
Assigned Program Staff
Work environment
The Kitchen Coordinator typically works in a kitchen, dining and/or bistro environment, but the mission of the school may require work in other workplaces. This position may require evening and/or weekend hours to accommodate activities such as Board meetings and representation of Great Plains at public events.
Physical demands
The Kitchen Coordinator role requires the ability to work in a physically active environment for extended periods. Responsibilities include standing and walking for the majority of the workday, as well as bending, reaching, and stooping as needed. The position also involves lifting, carrying, and positioning items such as food products, supplies, and equipment weighing up to 35 pounds. The Kitchen Coordinator must be able to safely operate kitchen tools and equipment, navigate within tight or crowded workspaces, and occasionally move between buildings or areas within a larger facility. Manual dexterity, visual acuity, and the ability to respond quickly to kitchen needs are essential.
Travel required
Occasional travel within and outside of the Great Plains Technology Center district may be required for sponsorship of student activities, professional development and participation in other Great Plains Technology Center activities.
Required education and experience
- High School Diploma or equivalent
- Experience in a commercial or institutional kitchen setting
- Familiarity with menu planning, food preparation processes, and kitchen safety standards
- Knowledge of food safety regulations and compliance (e.g., HACCP, ServSafe).
Preferred education and experience
- Experience in a supervisory or team lead role within food service operations
- Experience in a school, healthcare, or large-scale food service environment
- Experience with inventory management, ordering, and cost control
- Experience working within budget guidelines and tracking kitchen expenses
Non-Discrimination statement
Great Plains Technology Center does not and shall not discriminate on the basis of race, color, national origin, age, sex, disability, marital status or veteran status, in any of its activities or operations. If you have any questions about equal opportunity please contact; Human Resources, 580-351-6761, [email protected].
Other duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice at the discretion of the Superintendent and/or their designee.
Employment Benefits Include: 100% paid health insurance; paid vacation; paid sick leave; paid school holidays off; tuition reimbursement; 100% paid contribution to teacher’s retirement.
Great Plains Technology Center is an Equal Opportunity Employer
